Tuesday, May 19, 2009
New Classes for the Summer
Okay so here are the classes for June and July. They are going to hopefully outside, but I will need you phone numbers in case I have to chnge the plan. On June 16th and 18th, Dinner on a Stick, Skewers. July 7th and 9th Couples grilling. This class has limited seating so sign up early. Thats all for today. See you at class tonight.
Wednesday, May 6, 2009
Whole Grain Pancake Mix
I found this recipie and love it. I think it is so handy to have around the house. I thought it would be great for all you clean eaters out there. They are really great with fresh strawberries, don't forget your protien.
Homemade Whole-Grain Pancake Mix
The following pancakes are just shy of 90% whole-grain;
4 cups wheat flour
1 cup all purposeFlour
3 1/2 cups old-fashioned or rolled oats
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Directions
To make the mix:
1) Grind the oats in a food processor until they're chopped fine, but not a powder.
2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To make pancakes:
1) Whisk together 1 cup of mix, 1 cup of buttermilk (you can use soured milk, but buttermilk gives noticeably superior results; a combination of half plain yogurt and half milk also will do), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking.
2) Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).
3) Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake.
4) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
5) Serve pancakes immediately, or stack and hold in a warm oven.
Yield: a batch using one cup of the mix will make about eight 4" pancakes.
Note: If you don't have buttermilk in the house, but do have buttermilk powder, try this: In place of the buttermilk, add 2 tablespoons buttermilk powder to 1 cup of dry mix, then stir in 1/3 cup water and 1 large egg.
Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet).
Homemade Whole-Grain Pancake Mix
The following pancakes are just shy of 90% whole-grain;
4 cups wheat flour
1 cup all purposeFlour
3 1/2 cups old-fashioned or rolled oats
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Directions
To make the mix:
1) Grind the oats in a food processor until they're chopped fine, but not a powder.
2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To make pancakes:
1) Whisk together 1 cup of mix, 1 cup of buttermilk (you can use soured milk, but buttermilk gives noticeably superior results; a combination of half plain yogurt and half milk also will do), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking.
2) Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).
3) Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake.
4) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
5) Serve pancakes immediately, or stack and hold in a warm oven.
Yield: a batch using one cup of the mix will make about eight 4" pancakes.
Note: If you don't have buttermilk in the house, but do have buttermilk powder, try this: In place of the buttermilk, add 2 tablespoons buttermilk powder to 1 cup of dry mix, then stir in 1/3 cup water and 1 large egg.
Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet).
Friday, May 1, 2009
Wheat Bread
Okay so here it goes. For all of those who are reading I am sure that you will find many gramatical errors and spelling trauma. Anyway here is the wheat recipie that we descussed in class on Tuesday. It will make 4 large loaves of wheat bread.
Wheat Bread
31/2 cups warm water
1 can evaporated milk
2 tablespoon yeast
2/3 cup honey
Combine in mixer and let sit for about 5 minutes until yeast is bubbling. Add remaining ingredients and mix on high speed for about five minutes. Remember salt goes in last it will kill the yeast.
2/3 cup oil
2 tablespoons salt
1/2 cup gluten
9 cups flour/Wheat
2 white
1 cup wheat germ
If you want to add in some flax meal you can just substitute out 1 cup flour for 1 cup of the flax meal. Let the bread rise for about 45 minutes the first time and then let place in pans and let rise again for about 30 minutes or until doubled in size. Depending on how warm or cold your house is. I like to place it in the laundry room when I have the dryer and everything going. Even better is when the cloths are dry I place the bowl inside the dryer with the warm cloths and then it rises even faster. Bake at 375 degrees. It cooks for about 40 minutes that is not exactly so check it at about 30 minutes. I find that my family eats the bread better when I use my bread slicer, so then it is just like the crap from the grocery store. I also freeze the other loaves it holds up breat in the freezer.
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